Home / Recipes / Pulusu varieties with Eggs or vegetables
Tamarind is commonly used in Telangana cuisine. It is used in chutneys, stuffed gravies, charu varieties, pulusu varieties etc. Pulusu is a thick stew made with tamarind extract, jaggery or sugar, chilli powder and other spices. It is sour/tangy, sweet, hot and goes well with both rotis and white rice. Sesame seeds/peanuts find a special place in T cuisine and pulusu is no exception. The base of the pulusu remains the same. What vegetable added to it, makes the difference. Boiled arvi, boiled yam, fried bhindi, cooked bottle gourd and the list goes on. I am mentioning the recipe for chaama gadda (arvi) recipe. since the base is same, the recipe remains same for other kind of vegetable pulusu too. Even boiled eggs can be added to the pulusu base and it becomes guddu(egg) pulusu. Add fried fish, it becomes chaapala (fish) pulusu. Also, the simmering time after the veggies are added, is very important. We need to ensure that this pulusu seeps into the corresponding veggies. Else they would taste bland.